Sous Chef

Requirements

• Education/Experience
• Minimum 2 years culinary arts or 5 years restaurant experience.
• Work-related experience in a Sous or lead role preferred.
• Ability to conduct work activities independently and without immediate supervision.
• Exhibits flexibility and willingness to conduct work assignments on a varied schedule in support of business operations.
• Demonstrates ability to maintain a professional posture in interaction with guests; ability to appear comfortable and confident.
• Excellent interpersonal, communication and organizational skills.
• Ability to multi-task and prioritize.
• Demonstrated ability to effectively use office automation/communication software and tools currently being used in the HMI office environment.
• PHYSICAL DEMANDS
• Who We Hire?

Benefits

Additional Information

Why join us? Our purpose is design for the good of humankind. It's the ideal we strive toward each day in everything we do. Being a part of MillerKnoll means being a part of something larger than your work team, or even your brand. We are redefining modern for the 21st century. And our success allows MillerKnoll to support causes that align with our values, so we can build a more sustainable, equitable, and beautiful future for everyone. GENERAL PURPOSE The Sous Chef will plan and execute all meals, breaks, and functions as the Chef's assistant and 'Chef de Cuisine' in the Chef's absence. ESSENTIAL FUNCTIONS Actively seek opportunities for guest interaction. Assist in attaining financial goals (sales, labor %, budget items, and food cost). Assist in planning meals and events. Schedule staff accordingly. Assist in sourcing and procuring fresh, local, and organic product when available as well as the finest product from around the world. Ensure proper par levels for product is established and maintained, that ordering is correct and timely, and product is secured, properly stored, and rotated. Hands on preparation of all food at Marigold during scheduled shifts including Breakfast, Lunch, Dinner, and Breaks. Keep current on techniques, trends, and presentations. Maintain sanitary conditions in all assigned areas, food safety being paramount. Maintain superior and ongoing communication with the Chef and Guest Services Managers. Participate in ongoing education of him/herself and staff. Flexibility for nights and weekends as required. Performs additional responsibilities as requested to achieve business objectives.

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